Apparently, I was a bit late to the “brookie” trend as I am not one to keep up on trends in general, but boy am I sorry to have missed out. Why? Because I could have been enjoying these delicious bundles of heaven for some time now. I learned about them whilst scrolling through Pinterest in an effort to find something different but easy to grab to make for teacher appreciation week. I made a point of reading about how they tasted and their texture while avoiding the recipes as I wanted to tweak my own recipes to see if I could make them work. And like most things in my life, I decided to test making up my version starting at 5 pm on Thursday evening at the end of said Teacher Appreciation week. So, it was “make it or break it” time and thankfully I was able to deliver 6 dozen brookies the following day.

I will mention that these also got me into some “trouble” since I made the mistake of saving one for my husband to try, but only one. He was really bummed when there were no others left. No, he wasn’t actually angry at all, they were just that good that the disappointment was heavy. Since they were such a hit, I decided to make them again for the last day of school, and this time I made a small tin of them just for my loving husband to enjoy.

So I hope you get a chance to make and enjoy them despite the complete lack of nice photos! This is what happens when you are in such a rush to get them out the door and the rest get all gobbled up before you can take nice photos!

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Brookies

Ingredients

• 1 stick (113 grams) unsalted butter
• 200 grams granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 70 grams all-purpose flour
• 70 grams dutch cocoa
• 1/2 tsp kosher salt*
• 1/2 tsp baking powder

• 1 stick (113 grams) unsalted butter
• 100 grams brown sugar*
• 100 grams granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 175g all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt*
• 1 cup semi-sweet or bittersweet chocolate chips plus extra to sprinkle on top

Method

1. Preheat the oven to 350 degrees Fahrenheit and prepare a 9X13" tin with parchment paper that overhangs the sides by at least an inch.*
2. Melt the butter in a saucepan on medium-low heat and whisk in the sugar and vanilla.
3. Continue to heat and whisk continually for 90 seconds before removing and setting aside to cool.
4. While it is cooling combine the flour, cocoa, baking powder, and salt, stirring until evenly combined.
5. When the butter/sugar has cooled, whisk in the egg until it is evenly combined.
6. Add the dry ingredients to the wet and fold them together until they are just combined. Be sure not to over-mix.
7. Using a scoop or serving spoon, place large dollops of batter into the prepared tin, leaving space in between them. Set the tin aside once you use all the brownie batter.

1. Melt the butter in a saucepan on medium-low heat and whisk in the sugars and vanilla.
2. Continue to heat and whisk continually for 90 seconds before removing and setting aside to cool.
3. While it is cooling combine the flour, baking powder, and salt, stirring until evenly combined.
4. When the butter/sugar has cooled, whisk in the egg until it is evenly combined.
5. Add the dry ingredients to the wet and fold them together until they are just combined. Be sure not to over-mix.
6. Fold in the chocolate chips.
7. Using a scoop or serving spoon, place large dollops of cookie dough into the prepared tin in between the brownie batter mounds until the whole tin is filled.
8. Take and spatula and smooth out the top and push the batters together in any large spaces to marry them together. Just be sure not to overmix them too much.
9. Sprinkle the extra chocolate chips on top.
10. Bake for 22-25 minutes until the batters are set*
11. Leave too cool a bit and then using the parchment paper, lift out of the tin and cut into desired portions.

* Notes (if you see an * please check here)

• If you are not using kosher salt, please make sure to look up the equivalents for the type of salt that you are using. For table salt, you will need to reduce the salt amount by about half.
• For the brown sugar, you can use either light or dark. It just depends on your personal preference. Children, typically prefer it with light brown.
• Tip for lining the tin with parchment paper: Lightly spray the tin or wipe some butter in a few places to help the paper lay down nicely.
• Everyone likes their brownies at a different "doneness." So use your personal taste. if you like a drier brownie, keep it in for a few more minutes.

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What can I say about Pfeffernüsse except that it is a must-have in my household during the Holidays! Growing up on Long Island, companies like Stella D’Oro and Entenmann’s were mainstays in many households since their first bakeries were in the Bronx and Brooklyn, respectively. We had our favorites from each bakery but the best was Stella D’oro’s Pfeffernüsse, which was released during the holiday season.

Even when I moved to Massachusetts, I immediately searched for the spiced cookie covered in powdered sugar when November came around. It was definitely not a treat that one could sneak as the sugar would leave its stamp all over your clothing. I remember seeing other brands with something called “Pfeffernüsse”, but they were covered in a thick glaze and not the powdery goodness I came to expect. To me, these were impostors and would never grace my table! Unfortunately, Stella D’Oro closed its doors in 2009, after being sold to the conglomerate, Lance Inc.

For a few years, the Pfeffernüsse was still sold under the Stella D’Oro name but that too came to an end when they decided to keep their other acquisition, Archway’s version of the spiced cookie. While we continued to purchase the Archway version, under duress, they are not the same and they are becoming harder to find. This led me to research and make my own.

One of the first things I discovered was that my beloved pfeffernüsse was actually the impostor! Through looking through countless recipes, including translating German ones that dated way back, the cookie is meant to be covered in a glaze and not the powdered sugar knockoff I was used to! Then again what should I have expected from the Italian American Bakery making a German cookie?

Pfeffernüsse means “pepper nut”, yet ironically it is one of the only popular German treats that typically don’t have nuts in them in most recipes. The name comes from the addition of ground pepper in the dough along with its size being the size of a walnut. Through my research I found like in most baked items from various countries, the recipe can vary wildly from region to region or even household to household, each putting its own subtle spin on it. So, I set out to create a cookie as authentic as I could while embracing the flavors I had come to love.

Before I came up with my final recipe, I tried several of the top hits for “Authentic Pfeffernüsse” and they all produced a good cookie! However, they didn’t fully meet my expectations. My first attempt at creating a recipe didn’t meet the mark either, but I was able to come up with something that the entire household enjoyed. Other than the spice blend, the syrup was the key. In modern Germany, they use Goldsaft, which is a sugar beet syrup. While I have this in my pantry, it is not common in others, so I wanted to mimic it the best I could with easier-to-find ingredients. I ended up with a combo of molasses and golden syrup. Now, golden syrup isn’t as well known in the US, but I have easily found it in various supermarkets. However, if you need to, you can substitute honey for golden syrup. It will just give it a slightly different flavor profile or you can jump on Amazon and grab the Goldsaft!

Lastly, you’ll notice a spice blend called Lebkuchengewurz, which if you’re not German or a Germanophile, you probably will not know of, let alone be able to pronounce. However, you can buy the spice blend from my shop here.

So, if you want a taste of Christmas or just a comforting treat in a heavenly spiced, soft cookie with a sugar glaze, give these a shot as they are well worth the time!

Check out some other cookie favorites:

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Pfeffernüsse (German Spiced Cookie)

Ingredients

• 300 grams of all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp baking soda or 1/4tsp hartshorn* (please see note with alternate directions for the substitution)
• 4 tsp Lebkuchengewurz spice blend
• 1 tsp ground star anise
• 1/4 tsp ground white pepper
• 120 grams of dark brown sugar*
• 55 grams molasses*
• 60 grams of golden syrup*
• 70 grams of unsalted butter
• 3 tbsp heavy cream
• 1 large egg

• 325 grams confectioners/icing sugar
• water
• anise oil (optional)

Method

1. In a small saucepan combine the brown sugar, golden syrup, molasses, butter, and cream.
2. Heat the wet ingredients on low, stirring constantly until the sugar is dissolved. Set aside as you combine the dry ingredients.
3. In a large bowl, add the dry ingredients of flour, baking soda, salt, and spices. Mix to thoroughly combine.
4. Add the contents of the saucepan to the dry ingredients, stirring to combine.
5. Once you no longer see visible flour, add the egg and mix to combine. Be sure to not over-mix the dough. It will be a loose dough/ very thick batter.
6. Divide the dough in half and wrap the portions in cling film. Chill for at least an hour or up to 48 hours*

1. Preheat oven to 350℉
2. Line a cookie sheet with parchment paper or a silicone baking mat.
3. Divide the dough into 48 equal portions of 15 grams each.
4. Roll each portion into a smooth ball and place them on the sheet pan, leaving an inch between each.
5. Bake for 15 minutes.
6. Remove and place on a cooling rack
7. ** If you would like them to be coated in powdered sugar instead of the glaze, wait a few minutes until they cool a bit. Whilst still warm toss them in powdered sugar. Then allow them to cool completely on the rack. Once fully cooled you can toss them again in the powdered sugar.

1. into the glaze After cookies are completely cooled...
2. Sift icing sugar so there are no lumps and add water a tablespoon at a time until desired smooth consistency. Consistency should be pourable but not too thin unless you only want a sheer glaze.
3. Add 1/4-1/2 tsp of anise oil if desired to give a flavor punch to the Pfeffernüsse, stirring to combine.
4. To coat, you can either dip the tops of the Pfeffernüsse into the glaze and then place a wired rack or place the Pfeffernüsse on the wired rack and spoon the glaze over them.
5. Allow the glaze to fully dry and harden before removing and placing in an airtight container.

* Notes (if you see an * please check here)

• If you wish to be authentically "German," you can use 1/4 tsp Hartshorn in place of the baking soda by dissolving it in the cream and adding the cream right before you add the egg.
• You can use light brown sugar if you would like a lighter cookie
• I use the combination of golden syrup and molasses to mimic the flavor of Goldsaft which is a sugar beet syrup that is used in Germany. You can certainly use Goldsaft to be more authentic! In a pinch, honey can replace the golden syrup but it does give a different flavor than intended.
• The longer you chill the dough, the better. The spices will mature with the extended rest in the refrigerator creating a more flavorful cookie.
• The Pfeffernüsse will keep for 14 plus days if stored as directed. The flavor will deepen as they age. I usually do not serve them for at least 24 hours after glazing.

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To date, most of my poultry recipes, while they could use either chicken or turkey, are all geared for turkey as I am allergic to chicken. However, just before I started having issues and was dipping my toes into creating my own recipes, I created the titled recipe. I figured I would post it as a few friends that tried it said they really liked it. Down the line, I may try it with turkey so I could make the necessary tweaks, but for this recipe, it makes use of chicken thighs, something that isn’t interchangeable with turkey breast.

I remember when I created it it was because for one, I had no idea what to do with chicken thighs as dark meat wasn’t my usual go-to, and I had an overabundance of fresh coriander, aka cilantro. I was also short on time and needing to multitask so the short prep time and pot-one cooking was needed for my sanity.

Back when I was eating chicken with the exception of very crispy chicken wings (and only the wingette not the drumstick!), I only stuck to breast meat. I turned my nose up at dark meat despite never actually trying it. My husband finally urged me to try dark meat and I am so glad that I did. Everything I read about it was true. It was much more flavorful and moist than the breast and it’s also much cheaper to buy. So, sadly, it’s my own fault for not enjoying dark meat for many years before I had to stop it altogether, but on the other hand, it’s not something that I crave as I didn’t have the experience with it.

So while I can no longer enjoy this dish as written, you can! If you give it a try, please let me know how it went!

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Coriander Coconut Chicken and Rice

Ingredients

• 8 skin-on, bone-in chicken thighs
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 2 tsp olive oil, plus extra
• 1large onion, large dice
• 2 oz white wine
• 7 oz/ 200 grams basmati rice
• 1 tsp kosher salt
• 5 oz/ 150 ml water
• 13.66 oz/ 400 ml can of coconut milk*
• 2 tbsp fresh coriander (cilantro), chopped fine
• 3.5 oz/ 100 grams kale, chopped*
• 1 lime, zested and juiced, plus extra wedges to serve if desired
• salt and pepper to taste

Method

1. Sprinkle the chicken thighs with the cumin and coriander on all sides and set them aside.
2. Heat a cast-iron skillet* with a tight-fitting lid on high heat with a splash of olive oil.
3. Place the thighs, skin side down into the hot skillet to brown, about 1-2 minutes before flipping and browning the other side for another 1-2 minutes. Remove thighs from skillet and set aside,
4. Reduce the heat to medium and add onions and 2 teaspoons of olive oil. Saute for 5-6 minutes until the onions are golden.
5. Deglaze the pan with the wine, allowing it to cook down for 1-2 minutes.
6. Add the rice, 1 teaspoon of salt, and the water, stirring to combine. Arrange the thighs on top of the rice in a single level and pour the can of coconut milk over the entire contents. 
7. Bring the mixture to a brief boil and then reduce the heat to low to have a gentle simmer. Cover the skillet and cook for 25 minutes.
8. When the 25 minutes are up, increase the heat to medium and sprinkle the kale and fresh coriander on top of the contents of the pan and replace the lid. Cook for 3-5 minutes so the kale wilts but still retains its bright green color.
9. Remove from heat and add the lime juice and zest. Toss the entire contents of the pan to mix. Season with salt and pepper to taste.
10. Serve with extra lime wedges

* Notes (if you see an * please check here):

• Coconut milk can be either full fat or reduced fat depending on dietary needs.
• You can use any chopped, mild-tasting greens such as spinach
• You can use a heavy-bottomed skillet if you do not have cast iron.
• Make sure the internal temp of the chicken reaches 165℉

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When you have a significant amount of food allergies it can be hard to balance nutrition especially since many of the foods I can safely consume, while very nutritious, also are high in oxalates. Rob and I both have trouble with kidney stones and I have a significant iron absorption problem and oxalates are a problem for both. We met with a nutritionist for both targeted issues as well as overall health in order to have a sounding board during our journey. In the end, we had a plan which included adding in fermented foods, which is fine by me as it actually allows me to eat some foods that typically I react to, as well as some whole grains.

Unfortunately, the “whole” in whole grains is particularly a problem for me. In many foods, I have a reaction to the germ and or bran of certain grains, and others I can’t eat at all. For instance, I can only consume white rice. Brown rice is a complete itch and hives fest! So I decided to experiment with bread as I have had success putting a small amount of whole grain into my white flour and keeping the reactions at bay. I kept adding more and more as I tested the recipes and stopped at a 50/50 mix as it was successful both allergy-wise as well as flavor-wise!

Another factor, which shouldn’t affect having a positive outcome of a great loaf if you use whole wheat flour from the grocery store, was that I milled my own whole wheat flour. It’s actually really simple to do if you have the right equipment. Working with fresh-milled or “green” flour in and of itself has some differences from aged flour and those differences show themselves in different recipes. But, the nutritional and health benefits of using green flour far outweigh any potential finickiness of it.

Why is Green Flour “Better”?

To start it’s more nutritious. Unfortunately, the commercial flour milling process is on a scale where the flour can lose a good portion of its antioxidant, basic nutrients, vitamins, and minerals. Ironically it’s the bran and germ that hold those nutrients and that’s what I react to when in larger amounts but it’s exactly what is being preserved by milling your own. Why do they remove it? Because it’s where the oils are that make flour go rancid more quickly so they enrich the (synthetically produced) flours with various vitamins and minerals but it doesn’t match what they removed in the first place. The benefit of those oils other than the nutrients it contains is that it helps the bread stay light and fluffy.

Milling your own flour is also really cost-effective! The wheat berries last a long time if properly stored and you can grind them on demand. Also, if you experiment with various types you can find ones that you like and make your own combinations which especially shine in bread. Currently, I am loving using hard red spring wheat which is high in protein and has a great flavor.

Anyway, back to the recipe. I wanted to create a honey wheat loaf that would be versatile to use for any type of sandwich or even just as toast and also have the texture that many times is described as “store-bought.” I’ll say that I was thrilled with the outcome for myself but was even happier when the rest of the family raved about it! So, if you are looking for a universal sandwich bread but aren’t thrilled with the “stronger” flavors from a 100% whole wheat that many have an issue with, especially children, this is a great compromise.

Tips for working with Whole Wheat

• Using whole grains makes it harder to build the gluten structure of the bread. Since this recipe also uses bread flour, this helps it along but don’t skimp on the kneading.

• If you adjust the recipe and use all whole wheat flour, add a tablespoon of vital wheat gluten so you can get a beautiful light structure.

• If you have an internal digital thermometer, make sure the internal temp reaches at least 195 ℉ but you can go up to 200 ℉ on average (which I prefer)

• If you have never worked with whole wheat before, you can start out using less of it in the recipe and replace it with bread flour as you get used to working with it.

• Whole Wheat flour can take time to absorb the water. If the dough seems sticky, allow it to sit for 10 minutes and then continue to knead it. As the gluten develops the dough will firm up.

Enjoy!

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Honey Wheat Sandwich Bread

Ingredients

• 11 ounces / 312 grams whole wheat flour*
• 11 ounces/ 312 grams bread flour*
• .28 ounce/ 8 grams instant yeast*
• .35 ounce/ 10 grams salt
• 1.5 ounces/ 42.5 grams unsalted butter
• 2.5 ounces/ 70 grams honey
• 14-14.6 ounces/ 397-415 grams of water, room temp* see note!

Method

1. Melt the butter and immediately add it and the honey to the water and set it aside. Alternatively, you can use hot water and add cold butter and honey and allow it to melt, and thus reduce the water temp to a usable temperature.
2. Add the flours to a large mixing bowl or the bowl to a stand mixer, stirring to combine them.
3. Add the salt and yeast to the flour and mix to combine.
4. Stir the water mixture to make sure the honey has dissolved and there are no lumps of butter before adding it to the flour.
5. Mix the contents until the dough forms and comes together.
6. If you are using a mixer with a dough attachment, turn it on low and allow the dough to knead for 5 minutes. After 5 minutes, turn it onto a work surface and hand knead for another 1-2 minutes.
7. If you are kneading by hand, lightly oil your kneading surface and turn the dough onto it. Knead it by hand for 12-15 minutes.*
8. When thoroughly kneaded place in a lightly oiled bowl and cover with plastic wrap (or reusable cover) and set in a warm place of your kitchen for 1 hour.
9. After the hour, punch down the dough and turn it out onto a work surface.
10. Using your hands and fingers, pat out the dough into a rectangle that is as wide as your bread tin. Starting at one end, roll the dough up and pinch the ends into the dough, smoothing out the seam.
11. Lightly grease the bread tin and place the roll, seam side down into it.
12. Cover it with greased plastic wrap (cooking spray makes short work of this) or put it in a proofing bag and set it in a warm location for about 35-45 minutes until it is about 1/2 inch above the rim of the tin.
13. In the meantime, preheat your oven to 400℉
14. .
15. Place the bread tin in the oven and lower the temp to 375℉
16. and bake for 35 minutes. The internal temperature should reach 200℉and the bottom should sound hollow when tapped.
17. Turn the bread out on a rack and cool completely to room temperature before slicing.*

* Notes (if you see an * please check here):

• If you prefer 100% whole wheat flour, use 22 ounces of whole wheat flour plus a tablespoon of vital wheat gluten.
• I prefer to use hard red spring wheat berries and grind my own flour.
• If needed you can use a single envelope of yeast (7 grams) and adjust for slightly longer proofing times.
• Depending on the flour you use will dictate how much water you will need. For regular store-bought whole wheat flour use the lower amount of water. For freshly milled flour, use the higher amount.
• Make sure to be thorough in your kneading, especially with whole grains as they do not build gluten strands as well. If desired you can add a tablespoon of vital wheat gluten for extra strength.
• Please make sure the bread is completely cooled to room temp. This can take a few hours. It is part of the baking process and cutting it early will create a gummy center.

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Bottled extracts with Lemons in the forefront.

Finished bottles of lemon extract with fresh lemons in the forefront.

Bottle of Vanilla Extract brewing with 2 vanilla beans on the counter to the right of the bottle.

Quart jar of coffee beans brewing in vodka with fresh coffee beans on the counter surrounding it.

Pint jar filled with cinnamon sticks and vodka, dry cinnamon stick sit on the counter in front of the jar.

Jar of the cinnamon extract with the lid re,loved to see the soaking sticks in vodka.

Quart jar filled with orange peels and vodka, with fresh oranges to the right on the counter.

For the masses when they hear “extracts” they automatically think of vanilla. Why wouldn’t you? Vanilla extract is found in countless baking recipes because it enhances the other flavors in the recipe. I remember a couple of decades ago when I was making my first chocolate cake from scratch and I saw “vanilla extract” on the ingredients list, I was thoroughly confused. My concept of “vanilla” was “the opposite of chocolate.” Not having the current functionality of the internet at my disposal to quickly look up the information I desired, I learned about its contribution the old-fashioned way - trial and error.

I did indeed follow the recipe, which I think was on the back of a can of Hershey’s cocoa powder, as given the first time and it was wonderful. However, the next time, not so much. I intentionally left out the vanilla and just like removing cocoa powder from a recipe does not automatically make a vanilla cake, removing it from the recipe completely flattened the flavor. It went from a decadently rich chocolate cake to…….. blah. It was then that I learned one, to never make that choice again and two, that vanilla does to sweet items what salt does for savory ones.

In today’s day and age, the availability of different flavored extracts isn’t just relegated to specialty shops. You can find things such as almond, coffee, lemon, raspberry extracts, and much more. However, did you know that these are easily made at home, taste better, and for a better price point? Now depending on how much you bake, you may think “wow, I am never going to use this much,” but, not only will you possibly be more apt to use them, possibly start to expand your baking repertoire, or give them as gifts, most importantly, you can make any quantity you wish!

The process is simple. Take whatever you wish to make an extract from, add it to alcohol, and wait…

What is the ratio of ingredients?

I take a very relaxed approach to extract making with the exception of vanilla, which you can read about here. I take what I want to extract and loosely fill whatever container I am using up with 1/2-3/4 with the item and then fill the container the rest of the way with alcohol. You can use any sized container that you wish. I tend to make large amounts as I bottle the finished extract and give them as gifts to loved ones. However, you can take a 2oz bottle, shove the peel of 1/2 lemon into it, fill it with vodka, wait 4-6 weeks, and voila, you have lemon extract. Many recipes use the minimum amount of product to get a result which is fine to do, however, I prefer putting a bit more in to ensure a well-rounded, strong flavor, especially with fruit extracts.

What alcohol should I use?

Well for one, you don’t actually have to use alcohol if you absolutely are against it. I’ll mention that you use such a small amount of extract in your sweets that you absolutely do not taste the alcohol. And while you will not get tipsy from normal use of the extract, you do want to keep it safe as you can indeed drink it as a flavored spirit. As for the type of alcohol, the most common to use is plain old vodka. If you chose not to use alcohol, you can use a 3:1 vegetable glycerin to water mix. For example, if you were going to use 8 ounces of alcohol you would use 6 ounces of glycerin and 2 ounces of water in its place.

There is no need to get fancy, cheap bottom shelf vodka will do, but you can use any brand. Vodka is used as it’s said to be “flavorless” and well, that is not exactly true. Vodkas have undertones of various flavor notes, but it’s still as flavorless as you’re going to get, except for grain alcohol, which, I do not recommend personally. Why? Because different items extract optimally at various alcohol percentages and the very high proofs destroy the subtler flavor notes of the item you’re extracting. The average optimal content to use is 40% alcohol by volume (80 proof). There is a trend in Facebook extract groups to use very high proof Everclear thinking that you need to have a high ABV% in order to keep bacteria at bay. I was confused (and frustrated) by this and ended up leaving a few groups as I couldn’t take the misinformation. Anyway, from what I could gather, the trend started during the CoVid-19 pandemic when they comingled the abv% for killing bacteria for homemade hand sanitizer and the amount needed for preservation. The bottom line? Use what you are comfortable with. I am comfortable using 80 proof alcohol from both a safety perspective as well as a flavor perspective. Can you use alcohol other than vodka? Sure! You just want it to pair nicely with whatever your making. For instance, using bourbon or rum for vanilla can complement it beautifully but it is too overpowering for citrus extracts. After you have mastered your first extracts with vodka, start experimenting!

How long does it take?

Well, it depends on the extract and the conditions in which it was stored, but generally, most extracts take 4-8 weeks to mature. How do you know it is ready? Taste it! While yes you know it’s alcohol with the “burn” or whatever other sensory experience you have, it should taste primarily of whatever you are extracting. I will mention that you use the same method if you wish to simply flavor your vodka, you just don’t need to wait as long. Within 2-3 weeks, most have a lovely flavor and can be used as a flavored spirit. Once it is to your liking, filter out the solids and keep your extract in a cool dry place away from light. It should keep well for at least a year. If you find the flavor not strengthing, after a few weeks you can replace the solids with fresh items. It isn’t always needed, but it can make a difference, especially with berries.

What can I extract?

You can extract almost anything, but below are a few suggestions with some extra information. With all extracts (except vanilla) straining them through a coffee filter is very beneficial to give a nice clear extract. You can use fresh fruit which is what below is based on, however, dehydrating the fruit can yield a more concentrated flavor as you don’t have the dilution from the water content. When I make my extracts I simply fill up the jars as described below and then remove the fruit and dehydrate it a bit in a dehydrator or the lowest your oven can go for a few hours and then continue on. You don’t need the items to get completely dried, just enough to remove a portion of the moisture.

Apple Peel- Fill your container loosely with apple peels that have been washed and dried and cores. (if you packed them down it should only fill 1/3rd of the jar) Add alcohol and wait 4-6 weeks.

Cherries- Fill the container 1/2-2/3rd’s of the way with chopped cherries in 1/4'“ pieces. Add alcohol and wait 6-8 weeks.

Coconut- Fill the container halfway with grated fresh coconut and fill with vodka. Coconut extract historically is a quick turnaround and can be ready in as little as a week but it’ll get more intense as it sits.

Lemon Peel- Loosley fill the container halfway with lemon peel, trying to avoid the white pith and fill with vodka. Let sit for 6 weeks. Make sure to buff the lemon to remove any wax. if you see a milky substance at the bottom of the alcohol, it’s wax. Simply strain the alcohol through a coffee filter to remove it.

Lime Peel- Loosely fill the container halfway with lime peel and fill with vodka. Let sit for 6 weeks.

Orange Peel- Loosley fill the container 2/3rds of the way with orange peels, avoiding the white pith as much as possible (although the pith on oranges is flavorless for the most part despite the bitter myths). Let sit for 6-8 weeks. I find that orange extract needs a bit more peel than the other citrus in order to carry in a baked item

Raspberries - Fill the container 2/3rd’s of the way with chopped raspberries. Add alcohol and wait 8 weeks. Please note that the raspberries will become white as they sit!

Strawberries- Fill the container 2/3rd’s of the way with chopped strawberries in 1/4” pieces. Add vodka and wait 6-8 weeks. Please note that the strawberries will become white as they sit! The longer you wait, the better the strawberry flavor will be and can benefit from replacing them with fresh berries after a few weeks. The longer extracting time is needed as the strawberry flavor is one of the more difficult to impart on a baked good.

Almond- I am going to put this here… almond extract that is actually made from almonds is made from bitter almonds, not the sweet almonds that we eat here in the US. The sale of the unrefined bitter almond is prohibited in the US. Also to properly get the flavor that we associate with almond extract is made from using the bitter almond oil which you get from crushing the almond. I saw this for one, using sweet almonds will not give you what you’re looking for but especially using sliced almonds does not allow for the compounds to be extracted. So does this mean you can’t make “almond extract?” No, actually the use of stone fruit kernels will, most notably bitter apricot kernels, will get you the flavor you are looking for. However, because it’s not a straightforward process the way the others are on this list, I will create a separate post about it and come back and link it here.

Chocolate- Easiest is getting raw cocoa nibs and lightly crushing them. fill up half your container with them and then fill with Vodka. Rum or Bourbon. Allow it to extract for 2-6 months depending on your preference. When you are happy with the flavor, strain out the nibs and place the extract into the freezer overnight. Skim off any fat and store.

Cinnamon- place 6, 3” cinnamon stick in a jar and submerge in 8 ounces of vodka. Make sure they are fully submerged. You’ll have a usable extract in 2-3 weeks but the longer you leave it, the stronger it’ll be.

Coffee Beans- Lightly crush whole dark or espresso coffee beans and fill container 1/2 way with them. Fill the rest of the container with the vodka and let sit for 4-6 weeks. When you are happy with the flavor, strain out the beans and place the extract into the freezer overnight. Skim off any fat and store. Coffee beans can be reused to make another round of extract. DO NOT dry and use beans for brewing coffee.

Mint Leaves (any variety)- Fill container halfway with mint leaves and fill with vodka. Let sit for 4-8 weeks.

Vanilla- Use .83 of an ounce of grade B vanilla beans per 8oz of alcohol. Allow to extract for 6-8 weeks or beyond. For more information, click here.

Jars of blueberries, raspberries and strawberries showing how many I use before chopping them up.

Left to right close up of a jar of blueberries , raspberries , and strawberries with a bottle of vodka placed behind the jars.

Lightly chopped/smashed blueberries on a cutting board

Chopped blueberries back in its jar and filled with vodka, making sure they are all submerged.

Pile of raspberries lightly chopped up on a cutting board.

Chopped raspberries back in their jar and vodka added,making sure they are all submerged.

Pile of strawberries rough chopped onto of a wooden cutting board.

Red strawberries back in their jar with vodka filling it up and making sure all fruit is submerged.

Right to left: mason jars of raspberries, blueberries, and strawberries, all filed with vodka and capped with metal canning lids and rings.

4 weeks later

4 weeks later

4 weeks later

The color leaves the strawberries. Don’t be alarmed!

This is a throwback blog piece from our Remy’s Rainbows website which we are in the process of phasing out. Instead, Remy’s artwork will have a place here as it’s our family’s journey back to basics, not just my own. At one point I posted this recipe in that blog and figured I would reprint it here as it’s a fabulous recipe. It showed me however how quickly things change as now I would have to make the recipe with turkey instead of the chicken mentioned 2.5 years ago.

I have done some edits on the original blog simply because of my personal growth, and education, as well as some much-needed grammar edits which are in italics. The slide show is progress photos in creating the clanger. My photo and presentation skills were sorely lacking! Also, take note of the last paragraph. Things really have changed!

Original post…….

We, as a family, love watching the “Great British Bake Off.” Rob and I love learning about new recipes and talk about which ones we would love to make. We recently binge-watched the most recent available season here in the US, Series 8, which is the first series with the new cast. While we miss Mary Berry, Sue Perkins, and Mel Giedroyc, we do like the new folks, albeit for different reasons. The new cast is comprised of:(Baker)- Paul Hollywood, (Food Connoisseur), Pru Leith and (Hosts); Sandi Toksvig, and Noel Fielding. In addition to the new team, the move to a different channel in the UK has brought some segment variations as well different baking fare, all of which, to us, is positive. During our binge, the “Forgotten Recipes” episode really stood out and we particularly liked the bake called “Clangers”.

What is a Clanger you ask? Simply, it’s a hand pie with a savory filling on one side, taking up 2/3rd’s of the pie, and a sweet, dessert taking up the last 1/3rd. It’s an all-in-one meal that “back in the day” farmers could take a clanger for lunch and have a full meal while out tending the fields all day. The original was made with a tough suet crust (which was made like a suet pudding and not baked but boiled), which from my reading, usually wasn’t eaten, but rather acted as a barrier between the filling and the farmer’s dirty hands. The original was the “Bedfordshire Clanger” and it was made with leftover gammon and potatoes from Sunday Dinner and a jam filling for the sweet side. They also would put a dam between the savory and sweet sides so the two didn’t mix and would mark the top with different symbols so the eater could tell the difference.

Modern-day clangers are made with a variety of fillings and this recipe is no different. While I sometimes look at other cooks or bakers’ recipes for inspiration, I rarely copy them and today is no exception. I have chosen to use a hot water crust pastry for my clangers and fill it with flavor combinations that my family enjoys. I don’t put anything to separate the savory from the sweet fillings as the two pair nicely together. If you choose to put another type of sweet filling (you can use any pie filling) and want to separate them, just place a strip of pastry between them making a divider.

You’re probably wondering, what does this have to do with Remy, because for those that have read my posts on Facebook, you can assume, correctly, that he is not going to be enjoying this yummy fare. Well, one of the things I like about hand pies in general, is that it can be a great sensory experience for a child to help prepare. Other than it tasting very good, a hot water crust pastry is easily able to be kneaded by little hands as opposed to other pastry doughs that are a bit more finicky to work with.

It took me a little while to embrace the advice of letting Remy play with food, so he can explore textures and make what we call “Food Friends”. I still cringe inside and both Rob and I are at the ready with a washcloth to clean sticky hands, but I digress. Making, as well as eating for that matter, any type of meat pie can be a great sensory experience with all the different food textures involved. Depending on their age and your comfort level, they also can help to cut the various ingredients up into small pieces. The knife going through the squash is very different than the potato and also, you have to remember that they don’t have to actually touch the food in order to have a new sensory experience. Lastly, covering the ingredients in a yummy pastry shell can be the perfect vehicle for some children to eat when they may not try it on its own. I’m going to interject here to make sure to say two things. First, please don’t force your child to touch things that make them uncomfortable. There is a reason for their avoidance, even if you don’t understand it. Secondly, I am not suggesting hiding food from your child to trick them. They shouldn’t be told they are getting one thing and getting another. Kids know and you will just be creating a situation of mistrust.

I want to mention that this isn’t a meal you make at the last minute. It definitely needs some planning and ample time, but it is well worth the commitment. When I made these, I quadrupled the filling recipe and froze it, so I could make last-minute meals in the future. Actually, the very next day, I realized that I needed something for our monthly potluck at church. I was able to grab one of the gallon-sized bags I had put into the freezer, whip up the pastry (really; it’s that easy), and set myself up to assemble them, while Remy and Rob were doing a puzzle. Remy would occasionally come up to help roll out the dough too. Now, you may think assembling a meal in the family room is strange, but positioning myself in Remy’s space creates opportunities for him to explore food.

Now, I am not a recipe blogger, nor have the current fortitude to learn about proper recipe templates and format (ok I am still learning but I hope you’ll agree that it’s better than it was if you saw the original post!). I have enough on my plate learning how to build this site. (Actually, building Remy’s site was beneficial for many reasons but it gave me a starting point for this one) I am simply sharing a delicious recipe, and probably will in the future, as cooking is a big part of our life, so please just go old school and copy and paste away if you choose to use it! (Ok, no copy and pasting needed as you can simply hit “print” and get the recipe card below)

Whether you use this recipe or not, give meat pies or “hand pies” a try! Your belly will thank you.

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Autumnal Chicken and Apple Clanger

Ingredients

• 16 oz/ 453 grams chicken breast*
• 3 oz/92 grams quinoa (pre-rinsed)
• 8 oz/ 250 grams  butternut squash
• 8 oz/ 250 grams  red potato
• 5 oz/ 100 grams fresh frozen spinach*
• 1 large Vidalia onion
• 1 tsp garlic granules
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1.5 tsp kosher salt- divided
• 4 grams ground pepper
• 3.4 oz/ 200 milliliters balsamic vinegar
• 5 oz/ 100 grams brown sugar
• 8 oz/ 236 milliliters of chicken stock

• 3 medium cooking apples (I used gala)
• 1.8 oz/ 50 grams brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp  vanilla extract
• 1 tbsp cornstarch

• 17.6 oz/ 500 grams Plain Flour
• 4.8 oz/ 135 grams of Lard or Vegetable Shortening
• 2oz/ 55 grams of Butter
• 7 oz/ 200 milliliters of water
• 1 tsp kosher salt
• 1/2 tsp ground paprika 
• 1/2 tsp ground cumin
• 1 egg with 1 tsp water, whisked to make an egg wash

Method

1. Rinse the dry quinoa until the water runs clear.
2. Then cook the quinoa by bringing the chicken stock and 1/2 tsp of salt to a boil in a saucepan. Add quinoa and reduce to a simmer. Cover and cook for 15 minutes or until all the stock is absorbed.
3. Peel both butternut squash, potatoes, and onion and cut into medium dice.
4. Combine the balsamic vinegar and brown sugar in a saucepan. Heat on medium and stir until the sugar is dissolved and bring to a rapid simmer. Simmer for 2 minutes and then remove from heat and set aside to cool.
5. Combine the Cumin, Paprika, Garlic, Onion powder, parsley, 1 tsp of salt and pepper, and set aside.
6. Cut chicken into a large dice. Toss with 1/3rd of the spice mixture.
7. Crush the frozen fresh spinach into small pieces.
8. Combine the chicken, squash, potatoes, onions, cooked quinoa, spinach. Take the next third of the spice mixture and sprinkle over Chicken mixture and toss to thoroughly combine and then repeat with the last third of spices.
9. Cover and set aside or put in the fridge if you wish.

1. Combine the flour, salt, and spices in a heatproof large bowl and set it aside. 
2. Combine the butter, shortening, and water and melt it in a saucepan at medium heat.
3. Make a well in the center of the flour and pour the liquid into the well. Stir to incorporate all the flour. It will look a bit of a mess. Tip it onto the counter and gently kneed it until a soft dough is formed and is smooth.
4. Pat into a disk shape and wrap it in cling film and put in the fridge for 20 minutes. Do not keep it in the fridge for longer than 30 minutes!

1. While the pastry is chilling, peel and chop the apples into medium dice. (I place into cold water with lemon or lime juice so the apples don’t brown but that’s optional)
2. Combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a saucepan and bring to a boil to thicken slightly.
3. Add the apples, stirring to combine. Set aside to cool.

1. Preheat over to 400°F
2. Take the dough and divide it into 6 equal portions.
3. Roll out each portion into roughly a 12“ by 9” rectangle
4. Divide the chicken filling into 6 portions and set aside.
5. Divide the apple filling into 6 portions and set aside.
6. Place 1 portion of the chicken filling on the front part of the rolled-out dough, 1 inch from the sides. Spread the mixture into a 3’ by 7’ rectangle.
7. Place 1 portion of the apple pie filling next to the savory and spread it into 3” x 3” square approximately, leaving a 1” margin on sides and end.
8. Take the back half of the dough and fold it over the mixture lining it up with the front edge. Press the dough all around the 1” edge and then fold the dough margin in half, making a 1/2” margin around the filling.
9. Use a fork and press the tines around the margin to make a seal.
10. Transfer to a parchment-lined baking sheet and make 3 diagonal slashes across the pastry over the filling to allow for steam to escape.
11. Brush the tops of the pastry with the prepared egg wash.
12. Bake for 50 minutes to an hour. The crust should be a nice deep golden brown.*

* Notes (if you see an * please check here):

• Chicken or Turkey can be used for this recipe.
• I use fresh spinach that I freeze as it makes it easy to crush into smaller pieces but you can chop up fresh or use prepackaged frozen spinach.
• Because this used raw poultry mixed with vegetables, a long bake time is needed. If the pastry is golden brown much earlier, cover with some aluminum foil so it doesn't burn. You can use a thermometer to test the temp of the chicken if desired.

Did you make this recipe?

One morning I had flipped on the television and it was set to the Hallmark Channel from the previous day’s movie watching and their daily talk show “Home and Family” was on. I am not one for daytime talk shows of any sort but there is a wholesomeness to their program and every once in a while they spark an idea for a craft or a recipe. This was one of those episodes. They had on a Boston Chef, Chris Coombs, who was making a dish that I had never heard of, Spätzle.

Spätzle is a quick-cooking German pasta/dumpling and is a staple in many German households. Usually, it is a basic egg pasta/dumpling dough that is then simply mixed with butter and herbs. There are many regional variations and in recent years adding various vegetables such as squash or carrot puree. It has become one of my favorite things to make as it is quite versatile. I personally don’t have a love for traditional pasta. I like it in small amounts and I enjoyed filled pasta. I do however love dumplings of all sorts. I think that is why I prefer the spätzle as it is a sort of pasta/dumpling hybrid.

It is also incredibly fun to make! It also is a fun activity for children to do as you need to basically play with the dough until it’s ready. When you start , the mixture is a thick batter consistency but as you agitate it, or knead it if you will, the gluten strands form and get stronger making a more solidified mixture. Check out the video to see mixing it in action.

Cooking the spätzle is quite quick and easy when using a spätzle maker, but it can also be done with a colander or a large-holed grater and scraper or wooden spoon. The idea is to allow the dough to fall between the holes of whatever you are using and then scraping it so the pieces fall off into boiling water. I found this instructable of the different ways to make it that I thought would be helpful. I use the maker that they mention at the end with the hopper which was inexpensive and gets used frequently. There is one other style that works as a potato ricer does. Actually, you could use a potato ricer if you wish! This method makes longer noodles than the style in my recipe below. However you choose to form the noodle, you’ll be glad you did!

As for the recipe, over time I have paired many things with the pumpkin spätzle, tweaking along the way. This dish when eaten all together is a great marriage of flavors that fills you up the same way a meat dish would. I have added mushrooms to it for the benefit of my family, but you can easily leave them out if you wish. If you use them, I like using mushrooms with stronger favors as opposed to basic white mushrooms. I combined 3 different types which gave a nice texture balance but you can certainly stick to just one type of your choice. Ok, full discloser, that info is from Rob and my mother who ate and enjoyed the mushrooms as I am allergic to them and had to omit them from my plate. Thankfully the allergy is from a certain amount of mushrooms where I can still cook and remove them without putting myself in danger.

As for the dish…yes, its time consuming as it has many steps, but it can be streamlined by weekly food prep of roasting vegetables or even just peeling and cutting them and freezing them in portions needed for your recipes. Either way, it is way worth the work! it’s also a recipe that can easily be doubled or tripled in order to serve for a dinner party. Your guests will thank you!

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Pumpkin Spätzle with Roasted Vegetables and Mushrooms

Ingredients

• 3 large eggs
• 7 oz/ 200 grams pumpkin puree
• 2 oz/ 60 grams Light cream or Whole Milk*
• 2 tbsp honey
• 1 tsp mixed spice*
• 1 tsp kosher salt*
• 1/2 tsp white pepper or 1/4 tsp ground black pepper
• 8.8 oz/ 250 grams all-purpose flour
• 3 tbsp fresh parsley, finely chopped
• 2 tsp fresh sage, finely chopped

• 4 small beets with greens, about a pound*
• 10 oz brussel sprouts
• 8 oz mushrooms, sliced*
• 1 large shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tbsp butter
• 2 oz port or Madeira wine
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh sage, finely chopped
• 2 oz goat cheese
• pomegranate arils, optional
• 2 green onions or chives, chopped into thin rings.
• Salt and pepper
• olive oil

Method

1. Blend together the eggs, pumpkin puree, Light cream, honey, mixed spice, kosher salt, and white pepper with either a blender or an emersion blender.
2. Empty the mixture into a large bowl and add the parsley, sage, and flour and stir to combine.
3. Continue to mix the dough by hand by pulling and slapping it for about 10 minutes to build the gluten structure.*
4. You will know it is done when it becomes thick and the dough holds together.
5. Cover and allow the mixture to sit for 20 minutes.
6. Fill a large pot or stockpot with water and bring to a boil.
7. Using a spätzle maker or a colander push the dough through the perforations and into the boiling water and let cook for 2 minutes.
8. Drain and set the noodles aside until you finish the rest of the dish. I set them in an even layer on a paper towel-lined cookie sheet and cover to prevent sticking and allowing them to fully dry. You can also toss with a little bit of oil and leave it in a bowl.
9. If you won be using it within a half-hour of cooking, pop it in the fridge until needed.

1. Preheat Oven to 425℉
2. Remove the Beet Greens and set them aside.
3. Peel the beets and cut them into medium dice.
4. Place the diced beets onto some aluminum foil and toss with a sprinkle of salt and a splash of olive oil.
5. Wrap the foil together making a packet and place it on a baking sheet.
6. Roast until soft and tender, about 35-40 minutes.
7. Prepare the brussel sprouts but removing any damaged leaves, if any, and trim off the bottom to remove the leftover stalk.
8. Set aside 4 sprouts for the next section.
9. Cut the remaining sprouts into quarters, vertically, by placing the sprout with the base on the cutting board and making two perpendicular cuts through the sprout. By cutting vertically it will keep the leaves attached to its core. Reserve and set aside any leaves that fall off with the 4 sprouts.
10. Place the quartered sprouts onto a piece of foil and sprinkle with a pinch of salt and a splash of olive oil, closing it to make a packet.
11. Place it into the oven on the tray with the beet packet, and roast until you can pierce with a fork easily, about 15-20 minutes.
12. When both vegetables are done, remove them from the oven and set them aside until needed in the next section.

1. Take the 4 brussel sprouts and remove the leaves from the core, combining them with the leaves that fell off the cut sprouts from the previous section.
2. Take the reserved beet greens and remove and discard * the stalks. Chop the greens into small pieces.
3. Heat a skillet on medium-high heat with a splash of olive oil.
4. Add sliced shallots and brussel sprout leaves and cook for 2 minutes to allow the shallots to soften a bit and the leaves to begin to char.
5. Add the sliced garlic, and mushrooms, adding a little more oil if needed, and continue to sauté until the mushrooms have softened and begin to take on some color, about 3-4 minutes.
6. Add the beet greens, parsley, sage, and the tablespoon of butter and allow it to melt and thoroughly mix with the pan's contents plus a pinch of salt.
7. While it is melting, heat up another pan with the other tablespoon of butter and a touch of olive oil (this helps the butter not burn). Add the cooked spätzle to the pan and allow it to toast and reheat. Toss it so all sides can have a chance at getting some color.*
8. Add the port or other sweet wine and allow it to reduce for 2-3 minutes before adding the roasted brussel sprouts, tossing to coat everything.
9. Heat for another 2 minutes to allow the roasted veggies to heat up.
10. Plate 1 cup of spätzle per plate, making a wide shallow well in the center.
11. Divide the mushroom mixture between the 4 plates and spoon into the well.
12. Place the roasted beets on top in the middle of the mushroom mixture.
13. Crumple 1/2 ounce of goat cheese per plate over the dish and garnish with the chopped green onion as well as pomegranate arils.
14. Serve and Enjoy!

* Notes (if you see an * please check here):

• You can use any milk you wish including plant-based milk. However, I prefer the richness that light cream or whole milk gives the noodle.
• You can use sweet hawaij or pumpkin pie spice instead.
• Make sure that you reduce the salt if using regular table salt by half.
• For the beets, you want enough to do 4 servings so the amount will vary by size.
• You can use whichever mushrooms you wish. For the pictured dish, we used a combo of shitake, baby portabella, and oyster.
• The kneading of the dough is a fun activity for kids! Have them play with the mixture whilst keeping it in the bowl. If you need a visual, you can watch this short video here.
• If you do not want to use another pan, you can remove the vegetable contents from the pan after they're finished cooking and add the butter and spätzle to the pan in order to toast. Just be sure to keep the removed contents warm until plating. I like doing this simply because then the spätlze can soak up the extra sauce created by the port.

Did you make this recipe?

Last year we went to Michigan to visit Rob’s mother, and during that trip, I began to look through one of her recipe boxes and found some wonderful recipes from “back in the day.” She disclosed that the box I was thumbing through was her mother’s box, and I knew I had a treasure. I got a kick out of seeing old words for staples like “Oleo” instead of margarine or older techniques of “degassing baking soda.” I had begun to photograph the cards so I could have the time to go through them. I captured about 100 cards when she turned to me and said “Why don’t you take the box home with you?’ After some back and forth, promising to take care of it and return it during Rob’s next trip which was scheduled a month away. She then, simply, gifted the box to me.

It was a hard time as I knew that I probably would not see her in person again, as she had terminal breast cancer, and the letting go of treasured possessions signals the start of the finality of the end of life. With that, her treasure became mine. Over the months since, I have been going through all the recipes. This includes a second box that was her box and I took note of what recipes I wanted to try first, as well as organizing them. My goal is to upload all of the recipes so I can put together a family cookbook to give to all of the grandchildren. Many of these grandchildren are now adults setting up their own lives. I’ll admit, it is slow going as life gets in the way, but also preserving the recipes to make sure they are readable is important to me. However, along the way my intent is to make and post my favorites and in some cases such as this Hot German Potato Salad, tweaking it along the way.

There were many “German” recipes in the box that I can not wait to make, but the Hot German Potato Salad won out as the first. Growing up on Long Island, my idea of “German Potato Salad” was a type found at countless delis across the Island. It was a cold salad with sliced peeled potatoes, white vinegar, onions, and possibly some sugar from what I remember. It was very sharp with the smack of vinegar but also had a sweetness to it. It was something I loved growing up, but as I experienced different recipes, I came to find and prefer recipes that had a bunch more to them. There were two eating experiences that I hold as my personal standard for a “great German potato salad,” that I have discovered in the last 10 years.

One was from an acquaintance that made “their” potato salad, for a cast party for a high school musical production that I directed. I loved it so much that she sent me home with a large pan of it which I ate for many days after. I recently asked for the recipe and was surprised at how basic it was! It was even more basic than my mother-in-law’s version. The other was one that I had had on a trip to Michigan the first year I was dating my now-husband. My Father and Mother-in-law took us to Frankenmuth, Michigan. Frankenmuth, MI is known as “ Michigan’s Little Bavaria.” It was such a magical place and something I have never seen in the U.S. before. We only had the day, but we experienced so much. The two places that stuck out were a trip to Bronner’s CHRISTmas Wonderland, the “World’s Largest Christmas Store,” where we explored for 2 hours the thousands of ornaments and other Christmas decorating items for sale. It is truly an otherwordly place that exhibits, amongst innumerable other things, Christmas decorations from all over the world. It was where we bought our first family Christmas Ornament together and where we have gotten an ornament from every year since.

The second was a place called the Bavarian Inn & Lodge. There is much to the establishment, but we just went to the restaurant. It was one of the best dining experiences I have had in my life and that includes some fantastic fine dining experiences. It was cozy with incredible comfort food served family-style. One dish that stood out was the Potato Salad. While I knew I wasn’t going to be getting the recipe out of them, I did ask about what one particular ingredient was due to my allergy concerns. It was an ingredient that stood out and I just couldn’t place it. It turned out to be celery seed. So simple!

Despite the taste evoking fabulous memories, it has been long enough where I just can’t “taste” it in my brain to a point where I could try to recreate it. So, I did as I typically do and tweaked the recipe, adding flavors I knew I wanted and voilá, my take on it was created. I’ll mention that while it is called “hot” potato salad, it can be eaten at any temperature that you enjoy with yummy results! Whether you try my mother-in-law’s or my version, if you have never had the tangy, bacony delights of German Potato Salad, give it a try!

Recipe Card

Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.

Hot German Potato Salad

Ingredients

• 2 lbs red or Yukon potatoes, chopped*
• 1 large onion, diced
• 1/2 lb bacon, diced
• 6 tbsp apple cider vinegar
• 2 tbsp white vinegar
• 3 tbsp granulated sugar
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp celery seed
• 3 tbsp fresh parsley, finely chopped
• salt and pepper to taste

Method

1. Bring a large pot of salted water to a boil.
2. Boil prepared potatoes for 16-20 minutes, depending on their size until you can pierce them easily with a fork.
3. Cook bacon pieces in a hot skillet for 2-3 minutes to start rendering the fat. 
4. Add the chopped onion to the pan and continue to cook, allowing the bacon to crisp and the onions to start to caramelize, about another 4-5 minutes.
5. While the bacon and potatoes are cooking, mix the vinegar (apple cider and white), mustard, sugar, Worcestershire sauce, and celery seed in a small bowl.
6. When the bacon and onions are cooked, remove them from the pan and set them aside. Reserve about 2 tablespoons of bacon fat in the pan.
7. Sprinkle flour over the fat and mix to combine and cook the flour for 1-2 minutes.
8. Add the bowl of liquids to the pan and whisk to combine and cook for another minute to allow it to thicken.
9. Drain potatoes and allow them to dry a bit*
10. Add the cooked potatoes to the pan of liquids and gently toss to coat. Take care not to break up the potatoes,
11. Add back the bacon and onion as well as the parsley and some salt and pepper to taste.
12. Toss gently to fully combine and serve.

* Notes (if you see an * please check here):

• You can prep the potatoes however you wish. Peeled or unpeeled, medium diced or big chunks. It doesn't matter what you choose as long as they are uniform in size.
• To dry potatoes, drain them and put a cover on the pot to retain heat. Let it sit for a minute or two while the potatoes dry. This allows the vinegar mixture to more easily penetrate the potatoes.

Did you make this recipe?